White Chocolate Striped Peanut Butter Blossoms Recipe

I absolutely love this recipe because it combines the nostalgic flavors of peanut butter cookies with the unexpected twist of a white chocolate-striped Hershey’s Kiss on top. Plus, it’s super easy to make and perfect for impressing friends at a laid-back get-together or cozy night in.

I adore making recipes that combine beloved classics with delightful innovations. My Peanut Butter Blossom Cookies with White Chocolate Stripes do just that—bringing peanut butter cookie richness and mellow, sweet Hershey’s Kisses to the party, all while keeping things delightfully undemanding.

They come together quickly, thanks briefly to the power of the food processor, and are assuredly baked in cozy wooden bowls.

Ingredients

All-purpose flour: Supplies essential structural components through gluten, the key carbohydrate source.

Sodium bicarbonate: Agent of leavening, required for the rise and texture of cookies.

Butter without salt: Adds moisture and flavor due to a high-fat content.

Peanut butter that is creamy: Has protein, adds creamy texture, and imparts a nutty flavor and taste.

Sugar, in its granular form, imparts sweetness, and assists in the caramelization of cookies.

Brown sugar: Contributes sweet flavor with a note of warm molasses.

Egg: A crucial component for binding elements together; it brings not only moisture but also a richness to the dish.

Vanilla extract: Boosts flavor with aromatic warmth and sweetness.

Hershey’s Kisses dipped in white chocolate and drizzled in dark chocolate: Fancy, sweet, and chocolaty.

Ingredient Quantities

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar, plus more for rolling
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 36 white chocolate striped Hershey’s Kisses

Instructions

1. Warm your oven up to 375 degrees Fahrenheit (190 degrees Celsius). Prepare two baking sheets by lining them with parchment paper. Once that’s done, set them aside.

2. In a bowl of medium size, combine the all-purpose flour, baking soda, and salt. Why you never had any of this in your kitchen is a total mystery to us.

3. In a large bowl, beat together the softened unsalted butter, the creamy peanut butter, the granulated sugar, and the light brown sugar with an electric mixer on medium speed until the mixture is creamy and well combined.

4. Combine the egg, milk, and vanilla extract with the butter mixture. Beat everything together until completely integrated.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing at low speed until the two elements barely come together.

6. Scoop out tablespoon-sized amounts of dough and roll each into a ball. Roll each ball in more granulated sugar until coated all over.

7. Put the dough balls, which are coated in sugar, on the baking sheets that have been prepared. The dough balls should be spaced about 2 inches apart.

8. Place in the preheated oven at 350°F for 8-10 minutes, or until the edges are set and the tops have a few light cracks.

9. As soon as you take the cookies from the oven, gently push a Hershey’s Kiss, striped with white chocolate, into the center of each cookie.

10. Allow the cookies to cool on the baking sheet for several minutes before moving them to a wire rack to cool entirely. Indulge!

Equipment Needed

1. Oven
2. Two baking sheets
3. Parchment paper
4. Medium mixing bowl
5. Large mixing bowl
6. Electric mixer
7. Measuring cups
8. Measuring spoons
9. Spatula or spoon
10. Wire cooling rack

FAQ

• Q: Can I use natural peanut butter instead of creamy peanut butter?A: You want to use creamy peanut butter. Natural peanut butter may affect the texture of the cookies because the oil can separate, which can cause the cookies to be greasy or dry.
• Q: Do I need to chill the dough before baking? The dough does not need to be chilled, but if your kitchen is warm, chilling the dough briefly can help prevent the cookies from spreading too much.
• Q: How should I store these cookies?To keep them fresh and soft, an airtight container at room temperature is a must.

  A: Temperature, air, and moisture are the three main enemies of soft cookies.

  2. Do not freeze them.

• Q: Is there a substitute for Hershey’s Kisses?A: Any other small chocolates or candies that fit and don’t melt too quickly on top of the cookies can be used.
• Q: Can I freeze these cookies? Q: Can you freeze cookies?

  A: Yes, you can freeze them. Allow the cookies to cool completely before placing them in a freezer-safe container for up to three months.

• Q: What type of sugar should I roll the cookies in?Granulated sugar can be employed for rolling to provide the cookies with a traditional look and a minimal amount of crunch.

Substitutions and Variations

Use 1:1 gluten-free baking flour in place of all-purpose flour for a gluten-free version.
Butter (unsalted): For a dairy-free alternative, use equal amounts of margarine or coconut oil.
Peanut butter that is smooth and creamy: Change it out for almond butter or sunflower seed butter, and experience the delectable taste of these nut butters.
Granulated sugar: Substitute coconut sugar or raw cane sugar for an alternative.
Light brown sugar: Use dark brown sugar or coconut sugar for a different depth of sweetness.

Pro Tips

1. For extra flavor, chill the dough for about 30 minutes before baking. This helps the flavors meld together and can result in a slightly thicker cookie.

2. Use natural peanut butter if you prefer a more pronounced peanut flavor, but ensure it’s well-stirred to avoid excess oil separation.

3. For a fun twist, use different flavored Hershey’s Kisses or a mix of them to create a variety of flavors in one batch.

4. Make sure your butter is softened to room temperature for the best texture in creaming with sugars, which will affect the cookie’s final consistency.

5. Prevent the chocolate from melting too much by allowing the cookies to cool slightly on the baking sheet before adding the Hershey’s Kiss. This helps the Kiss hold its shape better.